This is basically Mexican jerky. I make mine with venison, but you can use beef, lamb, goat or pork. It's often made with dried, ground chiles, but you can skip that if you want. It's better when smoke dried, but you can use a dehydrator set at 145F or an oven set on "warm."
Slice the meat to about 1/8 to 1/4 inch thick. Remove any excess fat.
Moisten the meat with the lime juice. Mix the salt and chiles together and coat every slice of venison with it. Press the mixture into the meat. Let this set in the fridge for at least 8 hours and up to 3 days.
Lay the meat out in one layer on the grates of a smoker or dehydrator. Smoke at 165F or dehydrate at 145F until the meat is dry, about 2 to 4 hours. Pull it when it's pliable if you want to eat it within a week or two, and dry it brittle if you want it to keep for a long time, or make machaca.